Get Nourished recipes: Easy, healthy meals for time-poor people
This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin create healthy meals with minimal effort for time-poor people.
Healthy cooking by yourself doesn’t always need to involve stacks of dishes and long prepping hours.
Ideal for the time-poor, this delicious recipe is versatile and you can add or swap out any ingredient with what’s in the pantry if you’re yet to do your groceries for the week.
A simple yet healthy option for lunch or dinner, Zoe’s oven-baked muffins are perfect if you’re pressed for time but looking for a nutritious, satisfying bite.
Try these easy and satiating recipes for a busy week by Luke Hines and Zoe Bingley-Pullin, as seen on Get Nourished on The House of Wellness TV show.
Luke Hines’ Lazy Man’s Salmon Burrito Bowl
250g tin of salmon in olive oil
Small tin sweet corn kernels
Small tin Mexican mixed beans
10 yellow cherry tomatoes, quartered
Juice of 1 lime, plus extra to serve
2 handfuls mixed lettuce greens
Pinch of dried chilli flakes
Olive oil to drizzle
Finely chopped coriander, to garnish, optional
Get started by loading your bowl with a bed of mixed salad greens, and drizzle well with olive oil. In a different small bowl, mash the avocado and drizzle with the lime juice.
Top the bowl of greens with the mashed avocado and remaining toppings, keeping each ingredient in its own zone.
Sprinkle some more olive oil and dried chilli flakes. If you’d like, feel free to top it with some chopped coriander for the finishing touch. Dig in and enjoy.
Zoe Bingley-Pullin’s Greek Breakfast Muffin
3 eggs, beaten
200g feta cheese, crumbled
100g kalamata olives, chopped finely
50g sun-dried tomato, chopped finely
2 tbsp parsley, chopped finely
1 tbsp sunflower seeds
1/3 cup olive oil
1 cup yoghurt
1 cup quinoa flour
1 cup brown rice flour
2 tsp baking soda
2 tsp baking powder
Preheat the oven to 180°C and line the muffin tins with muffin cases.
Mix the flour, baking soda and powder together in a large bowl. Beat the eggs separately in another bowl, and add yoghurt and olive oil to the mix.
Combine the egg mix well with the dry ingredients. Next, add the feta, olives, sun-dried tomato, parsley and half the sunflower seeds to the mixture. Spoon the mix into the muffin pans and top each muffin with additional sunflower seeds. Let bake in the oven for approximately 15 to 20 minutes or until lightly golden on the top.